Zucchini Fritters with Imitation Crab Sticks

Wash the zucchini and peel if necessary. Grate on a coarse grater, lightly salt, and let sit for 5–10 minutes to release excess moisture.

Squeeze the mass thoroughly with your hands, or use cheesecloth. The less liquid left, the better the fritters will hold their shape.

Grate the cheese on a coarse grater. Dice the crab sticks finely or grate them. Finely chop the parsley.

In a large bowl, combine the zucchini, cheese, crab sticks, egg, and herbs. Season with salt and pepper, and mix well.

Add the flour and mix thoroughly again. The batter should be fairly thick and hold its shape well. If the zucchini were very juicy, you might need another 1–2 tablespoons of flour.

Heat a small amount of vegetable oil in a skillet. Spoon the vegetable mixture in and shape into small patties.

Fry over medium heat for 3–4 minutes per side until golden brown.

Optionally, transfer the fritters to a baking dish and bake for another 10 minutes in an oven preheated to 340 °F (170 °C) to make the centers extra tender, or simply finish cooking them in the skillet.